Ayurvedic culinary spices in indian cuisine: traditional knowledge, therapeutic values, and their impact on human health

DOI- https://doi.org/10.5281/zenodo.22196228

Abstract

Indian cuisine is distinguished by its extensive use of spices, many of which have been recognized for their medicinal properties since ancient times. Ayurveda, the traditional system of medicine in India, considers food as a primary means of maintaining health and preventing disease. Culinary spices such as turmeric, ginger, black pepper, cumin, coriander, cardamom and fenugreek are integral components of Indian cooking and possess numerous bioactive compounds that contribute to human health.

These spices exhibit antioxidant, anti-inflammatory, antimicrobial, immunomodulatory, and metabolic regulatory properties. Modern scientific research increasingly supports the therapeutic claims described in classical Ayurvedic literature. In this paper the traditional knowledge associated with Ayurvedic culinary spices, their phytochemical composition, nutritional and medicinal significance, and their potential role in preventing chronic diseases and promoting overall well-being.

Keywords: Ayurveda, Indian cuisine, culinary spices, medicinal plants, Bioactive compounds, nutrition, human health.